Making Bacon. 1st time

Discussion in 'Smoking Bacon' started by alelover, Feb 29, 2016.

  1. Hope so Al. Going to be a high of 60º here tomorrow. Plan on cold smoking it.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How long you cold smoking them?
     
  3. 12 hours or so. I hear some folks smoke a few hours, do a rest or 2 then smoke some more. Wha. wha, wha, what's the dif?
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I do 12 hours. 6 hours then in the fridge then another 6 hours. Why? I smoke them over night. Go to work then smoke again.
     
  5. Is that better?
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I don't know. Its just the way my schedule works. It cold smokes while I sleep. I have always rested in between.

    I would think a rest in between is a good thing.
     
  7. Smoking Day. A beautiful day out it is today in the Carolinas.

    Out of the fridge after 1 1/2 days. It feels a bit sticky. That would be the pellicle it formed I imagine.


    Rubbed one with white pepper and the other with maple sugar. Let it sit about 40 minutes.


    Used string for my hangers. Hung in the smoker for 30 minutes before applying the smoke.


    Put a combo of A-Maze-N Products hickory and pitmaster blend pellets in the toaster oven at 200ºF for an hour to dry them out.


    60º out at 10:30 AM. A gorgeous day.


    Going to do a little redesign on the fan situation. Don't seem to need it today. Couldn't go solar today either with the clouds going in and out.


    The Beautiful Thin Blue.


    Making some serious smoke.



    See ya in a few hours.
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nicely done so far....   Looks good....  [​IMG].....
     
  9. Did 10 hours with the pellets. Fridge over night. 4 hours with maple dust the next day.


    Done smoking. Into the fridge for a week.


    A little sample off the outer edge. Great flavor. A bit salty. Probably from the rub stuck to the outside. Hopefully the inside will be less salty.


    Going to slice it up today. Be back later.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Real Good, Scott !![​IMG]

    Be back for pics of sliced.

    [​IMG]

    Bear
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks my-t-fine to me...  I'd eat it... 
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking bacon! Think I'll go pull a rasher out of the freezer for breakfast!
     
  13. Slicing the smaller slab first. This one had the maple. Trimmed the edges to square it up.

    Saved some nice pieces for beans and stuff.


    Threw it in the freezer for about and hour to stiffen it up.


    Ready for the slicer.




    Vac sealed and into the freezer. Got 3 pounds.


    More slicing tomorrow.
     
    bearcarver likes this.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's some Beautiful Meat to Fat ratio there, Scott !!![​IMG]

    Awesome Looking Bacon!![​IMG]---------------[​IMG]

    Your Slicer must cut better than mine----I gotta keep mine in the freezer for at least 3 hours to avoid the flap of meat accumulation on the bottom.

    Bear
     
  15. b-one

    b-one Smoking Guru OTBS Member

    M with Al,great bacon dead ahead!
     
  16. Thanks Bear. I should have kept it in longer. I had to throw it back in a couple times. My slicer ain't that good. It's a chore using it. I need to sharpen the blade.
     
  17. Slicer was a bit sluggish yesterday. Gave it a sharpening.


    Secured the slicer. Has a tendency to slid around.



    This is some good bacon. Much better than commercial.

     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's some good looking bacon.

    What kinda slicer is that? It has to be really old?

    I like it.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    I like the slicer blocking---That won't go anywhere!!

    All I use is a piece of rubbery shelf liner---Really grips the counter & the bottom of my slicer, but it might not work on one like yours with legs.

    How did your sharpening work? I sharpened mine with the sharpener attachment that came with the slicer, but I still get that flap of meat at the bottom.

    BTW: Your Bacon still looks Awesome!![​IMG]

    Bear
     
  20. It slices a whole lot better when sharp and not sliding around. I spin it on the lathe and hit with a stone.

    The slicer is a Rival 1101E/4. Got it for $30 on Ebay. It's vintage. But is a newer one comparatively speaking. The ones before it had a hand crank instead of a motor.
     

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